Try these delicious Spicy Tuna and Cheese Parcels. Try these delicious parcels - they are perfect on a buffet or as a nice lunch! Click here for full recipe.

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Spicy Tuna and Cheese Parcels

Try these delicious parcels - they are perfect on a buffet or as a nice lunch!

60 mins

9 parcels

Ingredients

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    Instructions

    • In a saute pan, heat up the olive oil and add in the sliced onions. Sprinkle a little salt on top of the onions, and cook until they turn golden brown.

    • Then, throw in the cherry tomatoes, and cook for a further 2 minutes. Then, throw in Emborg Garden Peas and season with salt and pepper.

    • Turn the heat down to low, and add in the flour. Stir through and cook until the mixture turns into clumps. Cook for 1 minute.

    • Then add in 1 tablespoon of Emborg Full Cream Milk, stir through until combined. Repeat with again with another tablespoon of milk.

    • Cook again, then repeat until all the onion mixture turns into a thick, creamy consistency. Cook until it starts to bubble.

    • Then remove from the heat.

    • Drain and flake the canned tuna, and mix it into the filling. Set aside on a plate to cool down.

    • Meanwhile, preheat your oven to 200°C. Line a baking tray with parchment paper.

    • Using one puff pastry sheet at a time, cut it in half, then half the other way, to form 4 squares. Spoon 1 tablespoon of the filling in the centre of the each square. Top each square with 1 tablespoon Emborg Shredded Mozzarella.

    • Using a pastry brush, dip into the egg wash, and glaze 3 sides of each square. Fold over, to create a rectangle. Crimp each parcel with a fork, to create a decorative pattern. Then slit a few air pockets with a small knife.

    • Egg wash the tops of each parcel. Cover with Emborg Shredded Cheddar Topping and add a light sprinkle of black sesame seeds for decoration.

    • Bake them for 20 – 22 minutes, or until golden brown.

    If you want the parcels more spicy, you can chop up a chilli and add it to the filling. You can freeze some unbaked pockets for a quick lunch for later!

    Spicy Tuna and Cheese Parcels - Emborg Malaysia

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    emborg
    60 mins
    9 parcels

    Spicy Tuna and Cheese Parcels

    Try these delicious parcels - they are perfect on a buffet or as a nice lunch!
    Spicy Tuna and Cheese Parcels - Emborg Malaysia



    9 parcels

    Ingredients

      Add to shopping list

      Instructions

      • 1. In a saute pan, heat up the olive oil and add in the sliced onions. Sprinkle a little salt on top of the onions, and cook until they turn golden brown.

      • 2. Then, throw in the cherry tomatoes, and cook for a further 2 minutes. Then, throw in Emborg Garden Peas and season with salt and pepper.

      • 3. Turn the heat down to low, and add in the flour. Stir through and cook until the mixture turns into clumps. Cook for 1 minute.

      • 4. Then add in 1 tablespoon of Emborg Full Cream Milk, stir through until combined. Repeat with again with another tablespoon of milk.

      • 5. Cook again, then repeat until all the onion mixture turns into a thick, creamy consistency. Cook until it starts to bubble.

      • 6. Then remove from the heat.

      • 7. Drain and flake the canned tuna, and mix it into the filling. Set aside on a plate to cool down.

      • 8. Meanwhile, preheat your oven to 200°C. Line a baking tray with parchment paper.

      • 9. Using one puff pastry sheet at a time, cut it in half, then half the other way, to form 4 squares. Spoon 1 tablespoon of the filling in the centre of the each square. Top each square with 1 tablespoon Emborg Shredded Mozzarella.

      • 10. Using a pastry brush, dip into the egg wash, and glaze 3 sides of each square. Fold over, to create a rectangle. Crimp each parcel with a fork, to create a decorative pattern. Then slit a few air pockets with a small knife.

      • 11. Egg wash the tops of each parcel. Cover with Emborg Shredded Cheddar Topping and add a light sprinkle of black sesame seeds for decoration.

      • 12. Bake them for 20 – 22 minutes, or until golden brown.